Center cut pork loin

This might help.

Pork, Roast, Bone-In, Richard Fl


INGREDIENTS:
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1 6 1/2 Lbs Pork Roast, Bone-In
Seasoning
6-8 Tbs Minced Garlic
6-8 Tbs Black Pepper, Fresh Ground
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TIME
5:00 PM 48°F (int) 350°F Dome
6:15 PM 83°F (int) 350°F Dome
6:30 PM 99°F (int) 350°F Dome
7:00 PM 126°F (int) 350°F Dome
7:40 PM 140°F (int) 350°F Dome
Rested 30-45 minutes




Preparation
1 Have the butcher cut between the bones and remove the chine bone so that you can cut individual chops w/bone for serving. Placed seasonings between the bones and on the top, placed in refrigerator for 5 hours, overnight would have been ok. . Let sit about 1 hour out of the refrigerator, to warm up.
Cooking
1 Pecan wood chips for smoke about 1/2 handful, dry.
2 Used my Large BGE and set it up for indirect, 350°F with a drip pan and some water under the roast. Placed the roast, bone side down, directly on top of the grate and cooked for apprx 2 hours and 30 minutes. The goal was 140°F internal. It will rise 5-7 degrees while resting. Pulled and let sit for 30-45 minutes.
3 Served with steamed broccoli, corn on the cob, salad and rice and gravy.


Servings: 8
Preparation time: 1 hour
Cooking time: 2 hours and 30 minutes
Ready in: 3 hours

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Richard Fl, 2007/04/21

eggsrgreat,

I prefer low and slow to about 135* and rest. I think the meat is much more moist like that.

Steve